298 Veal and Pork Forcemeat

• 250 g (9 oz) diced leg of veal
• 250 g (9 <

Pound the veal, pork and fat together until fine, together with the seasoning and eggs. At the last moment add the brandy, flamed, and pass the mixture through a fine sieve.

This forcemeat is particularly suitable for galantines but equally useful for pies and terrines.